Sorry if this has already been asked - newbie here. I have this lovely book but I have made the pie shell and I can't see anywhere how to cook it? It is for the banana toffee pie. The recipe for the crust tells you how to make the crust but not how to cook it. The banana recipe just says prep and cook the pastry case.

Sorry if this has already been asked - newbie here. I have this lovely book but I have made the pie shell and I can't see anywhere how to cook it? It is for the banana toffee pie. The recipe for the crust tells you how to make the crust but not how to cook it. The banana recipe just says prep and cook the pastry case.

I had the same issue and I baked the crust for about 15 minutes at 350F, until it turned golden. Worked fine!

_________________I dunno, I guess I just get enthused over eating big ol' squishy balls. - Interrobang?!

Made the chocolate galaxy banana cheesecake the other day and it was gone within 24 hours. My ovo-lacto vegetarian roommate and omni sister loved it, my sister brought it in to her cheesecake loving omni boss who said it was awesome, and couldn't get over the fact that there was no dairy in it. My mom had a piece when my sister was eating the very last slice, and said it was fantastic.

I think I might make the brownie peanut butter one tonight!

_________________I was really surprised the first time I saw a penis. After those banana tutorials, I was expecting something so different. -Tofulish

Sorry if this has already been asked - newbie here. I have this lovely book but I have made the pie shell and I can't see anywhere how to cook it? It is for the banana toffee pie. The recipe for the crust tells you how to make the crust but not how to cook it. The banana recipe just says prep and cook the pastry case.

I had the same issue and I baked the crust for about 15 minutes at 350F, until it turned golden. Worked fine!

I made the pumpkin cheesecake a few days ago and the texture/etc. is great, but I used the called-for 1/4 t of orange extract (zest is the other option) and it is WAY too orange-y. It's the first thing you taste and totally overwhelms the flavor of the pumpkin/spices/etc. I wonder if I just have particularly strong orange extract? I used this:

The hazelnut truffle tart is so amazing! The filling is just perfect, I want to use it to try and make actual truffles sometime.I really loved the blueberry cheesecake as well, and it got great review from cheesecake lovers, so I can't wait to try more recipes from that chapter. I didn't notice a banana flavour in mine (the banana I used wasn't very ripe but not green, either).

Has anyone made the boston creme cake pie? I tried to make it yesterday and had to give up after not one, but two cake layers turned out repulsive. I followed the recipe exactly including sifting the ingredients, but the batter was very liquidy and the flour immediately formed into tiny chunks. I tried to squish them apart but there were too many. After baked, the cake was both floury and slimy. :( I tried making another one and got the same result. What gives?!

I made that too, and it made me wonder - in the book it says you can use whatever non-dairy milk you choose, because most recipes only use a little of it. Obviously the chocolate pudding pie recipe uses quite a lot, so will only almond milk work for that recipe? I substituted oat milk because almond milk doesn't seem available in my country (such a shame, it sounds delicious!) and while the texture was great, the oaty taste overpowered the chocolate :s.

radish, I used the same kind and had the same problem. Of course, I also thought the banana taste was too strong, and I'm not sure how I would find less banana-y bananas.

There are not-quite-ripe ones, but I kind of hate how they taste. I guess I like banana-iness.

To be fair, it still tasted good! It just tasted like orange banana pumpkin cheesecake rather than just pumpkin cheesecake.

I've made this one twice (both times with orange zest, not extract), and had the same issue with the orange the first time. The second time I made about 1 or 2 short passes over the orange peel with my microplane and that was it... probably 1/8tsp or so of zest. That worked really well and gave the cheesecake just a hint of orange to offset the pumpkin pie spices. And for the banana, I use a totally green one and can't taste it at all. And if you aren't already, DO THE GINGERSNAP CRUST!!! It's so good with this cheesecake!

There are not-quite-ripe ones, but I kind of hate how they taste. I guess I like banana-iness.

To be fair, it still tasted good! It just tasted like orange banana pumpkin cheesecake rather than just pumpkin cheesecake.

I've made this one twice (both times with orange zest, not extract), and had the same issue with the orange the first time. The second time I made about 1 or 2 short passes over the orange peel with my microplane and that was it... probably 1/8tsp or so of zest. That worked really well and gave the cheesecake just a hint of orange to offset the pumpkin pie spices. And for the banana, I use a totally green one and can't taste it at all. And if you aren't already, DO THE GINGERSNAP CRUST!!! It's so good with this cheesecake!

I've made this one three times now, never put in the orange zest or extract and found it to be absolutely delicious without. Very pumpkin-y and rich. This last time I also left out the banana and was pleasantly surprised to find that it makes it even more dense and cheesecake-y to me. Every time, I have used a riff on the almond press in crust using pecans instead and it's been heaven and omni approved!

At this moment I am baking TWO pies: Appleberry and Blackberry Bramble. I am sooooooo excited. I've been wanting pie so badly for a few days now. I think this is a good sign things my system is returning to Semi-Normal Mode.

ETA: I left out the blackberry liqueur because I had none. Will that make a HUGE difference?